Moist and tender banana cake, layered in a rich and light, decadent whipped cream frosting; if that wasn’t enough to entice your taste buds, this cake is then topped off with tasty chopped walnuts for an extra element of flavor and texture.
If you’re a ripe banana enthusiast, whip cream lover, or an avid cake eater, this recipe is the ideal dessert! It will have you in an eager pursuit to satisfy your sweet tooth! Whoever said that “you can’t have your cake and eat it too” was clearly deceiving you!
Easy To Make
Making this rich and delicious cake is so easy to make; it will only take you 10 minutes to prep and 30 minutes to bake. Just combine the ingredients, split the batter between the 2 pans and bake, apply the frosting and nuts, then dig in!
What Make This Recipe Special?
One of the things I like about this recipe is that it doesn’t cost much to make at all; in fact, I’m almost positive that you have most, if not all, of these ingredients on hand! On a budget? No worries, It won’t break the bank!
How To Serve Banana Cake?
The banana cake can taste great when chilled or at room temperature. It goes really well with cold beverages such as milk, lemonade, or iced tea; if you prefer a warm drink, I’d suggest black coffee or your favorite tea.
This Banana cake recipe will yield at least 15 servings, which is ideal if you have guests over for dinner or a snack, take this cake with you to a potluck and share with friends. You can even make this toothsome delight into a birthday cake!
Electric Mixer– You can use an electric hand mixer for this recipe. A stand mixer will also work.
Bowl– You’ll need at least 2 bowls to make the cake batter and frosting. One small and one large.
Baking Pan– Use two 9-inch round baking pans to bake the cakes.
Rubber Spatula– Use this to scrape the batter from the bowl.
Butter– I used 1/2 cup of butter in the cake batter.
Bananas– I mashed 3 large bananas and used them in the cake batter.
Walnuts– For the recipe, I used 1/2 cup of chopped walnuts to top half the cookie batch.
Butter– If you don’t have any butter or you just want to avoid using it, coconut oil makes a great substitute when used in a one-to-one ratio.
Eggs– If there aren’t any eggs left in the fridge, you can use either plain yogurt or buttermilk to replace them. Use 1/4 cup of buttermilk or yogurt to replace each egg in the recipe.
All The Ingredients
- Sugar– Creamed with butter.
- Butter– This gives the cake a tender texture and flavor.
- Eggs– Separated, with the yolks added to the creamed mixture. We lightly beat the whites then added them to the batter last.
- Whipping Cream– Added to the batter after the egg yolks.
- Flour– Gradually mixed into the creamed mixture.
- Baking Powder– Combined with the flour and added to the batter.
- Walnut– Chopped and used in the cake batter and on top of the cake.
- Banana– Mashed and added to the batter with chopped walnuts.
- Vanilla– Gives an enticing aroma and delicious flavor to the cake.
How Did I Make The Banana Cake?
- Heat the oven to 350 degrees, then grease and flour two 9-inch baking pans.
- Using an electric mixer, beat the butter and sugar until light and fluffy. Next, mix in the yolks until blended.
- In another bowl, lightly beat the egg whites and set them aside for later.
- Add the whipping cream to the butter mixture and mix well.
- Using a sift, gradually add the flour and baking powder to the liquid yolk mixture, then mix in the mashed bananas and vanilla. Combine with the beaten eggs whites last.
- Split the batter evenly between the two cake pans and bake for half an hour or until a toothpick comes out clean.
- Allow the cake to cool, then evenly spread a dollop of whipped cream on the first cake’s surface, place the second cake on top.
- Top with more whipped cream and sprinkle with chopped walnuts. Enjoy!
Why Divide The Batter Evenly?
Once I had finished making the cake batter, I poured out equal portions of the batter between the baking pans and placed them in the oven to bake. Why split the batter evenly? First, this ensured that both cakes would bake simultaneously and gave uniformity, meaning the cakes would be the same size.
Sift The Flour
For this recipe, I aerated the flour and baking powder by sifting them together; if you don’t have a sieve, you can use a strainer instead. Don’t have that either? No problem, a wire whisk will get the job done! Just grab a deep bowl and whisk the dry ingredients until light and airy.
How To Store Banana Cake
To keep this banana cake fresh, first, place it in a dome-covered container, then refrigerate it for up to a week (if it lasts that long!). You can also keep it in the freezer for up to 3 months! But let’s be honest, there’s no way this tasty treat will make it past a couple of days!
This classic recipe was and is still a decadent delight for all who were lucky enough to indulge! Wanna know the best part? It’s cheap to make, easy to whip up, and bakes in a snap, and it yields 15 servings. How awesome is that?!
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 cup walnut (chopped)
- 2 ripe bananas (mashed)
- 1 tsp vanilla
- 1 cup sugar
- 1/2 cup butter
- 2 eggs (separated)
- 4 tbs whipping cream
- Preheat the over to 350°F or 180°C. Grease and lightly flour two 9-inch round baking pans.
- Use an electric mixer to cream the butter with the sugar until light, and creamy then add two egg yolks and combine them.
- In a separate bowl, beat the egg whites and set them aside.
- Then, add the whipping cream to the yolk mixture, then sift in the flour and baking soda, then stir in the chopped nuts, mashed bananas, and vanilla. Mix well until combined.
- Mix in the egg white last, then equally divide the batter between the pans and bake for 30 minutes until a toothpick to the center comes out clean.
- Once cool, layer and top with whipped cream, then sprinkle the top with chopped walnuts.
- Slice and serve.